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All fruit bodies are nutritionally equivalent to meat. And if the main amount of mushrooms grows in forests, champignons are cultivated even at home and do not contain toxic substances.

Many culinary experts consider the mushrooms marinated in Korean to be the most popular, healthy and tasty. Such a spicy dish will decorate any festive feast and "dilute" the family's everyday menu.

We present to your attention several recipes for making mushrooms, marinated in Korean. Any option you choose from ordinary fruit bodies will help make a crispy and savory snack for all occasions. The main thing is to follow the step-by-step description of the preparation and adhere to the advice of experienced chefs.

Instant mushrooms marinated in Korean style with onions

Many housewives are sure that there is simply no better snack than mushrooms marinated in Korean in a quick way (just 2-3 hours before the arrival of guests). Having prepared a dish once, you will often pamper your household and friends with delicious mushrooms.

• 700 g of mushrooms;
• 2 onions;
• 100 ml of vegetable oil;
• 7 cloves of garlic;
• 50 ml vinegar;
• Salt to taste;
• A pinch of ground black pepper and coriander;
• 1 bunch of parsley.

The recipe for instant Korean marinated champignons is described below in detail.

1. Prepare mushrooms: peel, cut off the tips of the legs, rinse and place in an enamel pot.
2. Pour cold water and boil without salt for 15 minutes. over low heat.
3. Throw on a sieve or put in a colander, let cool, drain well and you can squeeze out a little with your hands.
4. Peel, rinse and chop onion and garlic: garlic in small cubes, onion in thin half rings or quarters.
5. Put mushrooms in a deep container, add garlic and onion, mix.
6. Pour in vinegar, vegetable oil, ground pepper and coriander, mix well again with your hands.
7. Cover the container with a lid or cling film and refrigerate for 2 hours.
8. Before serving, sprinkle the mushrooms with chopped parsley (you can serve with a marinade).

Champignons marinated in Korean style with carrots and bell pepper

Champignons marinated with carrots in Korean is a dish that will appeal even to those who are not enthusiastic about mushrooms.

• 1 kg of mushrooms (preferably small ones);
• 2 carrots;
• 1 onion;
• ½ bell pepper;
• 3 cloves of garlic;
• 50 ml of vegetable oil for frying and marinating;
• 1 tbsp. l. soy sauce;
• 2 tsp salt;
• 3 tsp Sahara;
• 1 laurel leaf;
• 4 allspice peas;
• 2 tbsp. l. apple cider vinegar.

Champignons marinated with carrots in Korean style are suggested to be cooked as described in the step-by-step recipe.

1. Boil the peeled mushrooms in salted water for 15 minutes. and leave to cool in the broth.
2. Peel, rinse and chop onions, carrots and garlic: carrots on a Korean grater, onions in thin quarters, garlic in small cubes.
3. Cut the peppers into noodles, combine with vegetables, put in a preheated pan with 50 ml of oil and simmer (never fry) for 5-6 minutes. over low heat.
4. Mix the remaining oil, all the spices and herbs, pour in 3-5 tbsp. l. mushroom broth and combine with vegetables.
5. Heat the marinade over low heat until the crystals dissolve.
6. Add mushrooms, stir and place in jars.
7. Close with nylon lids and after cooling, refrigerate overnight.

Recipe for mushrooms marinated in Korean with carrots and chili

If you use the recipe for mushrooms marinated in Korean with carrots and chili peppers once, you will forever give up the snacks sold in stores. Such a spicy dish will be able to conquer even the fastidious connoisseurs of mushroom snacks.You can make sure that the best reward for your work will be sincere praise from satisfied family members.

• 1 kg of champignons;
• 500 ml of water for the marinade;
• 50 ml of vegetable oil;
• 1 tbsp. l. soy sauce;
• ½ tbsp. l. pomegranate sauce;
• 3 tbsp. l. apple cider vinegar;
• 1 chilli pod;
• 1 tsp ground coriander;
• Parsley;
• ½ tsp sesame seeds;
• 7 cloves of garlic;
• Salt to taste.

A recipe with a photo of cooking mushrooms marinated in Korean will help to carry out the process correctly.

Rinse the mushrooms, cut off the tips of the legs and put in an enamel container.

Fill with water, add a little salt and boil for 15 minutes.

In a separate container, combine oil, soy and pomegranate sauces, vinegar, chopped parsley, coriander, diced chili peppers, crushed garlic, add salt and mix thoroughly.

In a dry skillet, fry the sesame seeds until golden brown (don't overcook!).

Add sesame seeds to the marinade, add water and let it boil.

Turn off the heat, put the mushrooms in the marinade, cover, let cool on the stove and refrigerate for 10-12 hours (stir the mixture several times during this time so that the marinade is evenly distributed in the mushrooms).

Champignons marinated in Korean style with vegetables

Pickled fruit bodies as a snack will not leave anyone indifferent, especially if they are champignons. In combination with vegetables, these mushrooms acquire an amazing taste and aroma.

The recipe for cooking mushrooms marinated in Korean is for such connoisseurs of mushroom dishes.

• 1 kg of mushrooms;
• 2 onions;
• 1 large carrot;
• ½ part each red, yellow, green and orange bell peppers;
• Salt to taste;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. vinegar 9%;
• 2 pcs. cloves and allspice;
• 3 tbsp. l. vegetable oil;
• 1 sprig of basil, dill, parsley.

1. Mushrooms are cut into 4 parts, boiled in salted water for 10 minutes, laid out in a colander to drain.
2. Poured into a deep container and poured with soy sauce, mixed and left for 60 minutes.
3. Cut the onion into rings, garlic slices, pepper strips, rub the carrots on a Korean grater.
4. All vegetables are fried in oil over low heat for 10 minutes. and laid out in mushrooms.
5. Vinegar, sugar, salt and other spices are added, mixed, added, if necessary.
6. It is laid out in a food plastic container and placed in the refrigerator for 5-6 hours, although 3 hours are enough.

Champignons marinated in Korean style with caraway and sesame seeds

Spices such as caraway and sesame seeds will make mushrooms pickled in Korean style, an appetizer with an original taste and aroma.

• 500 g of boiled mushrooms;
• ½ tbsp. l. cumin;
• 2 tsp sesame;
• A pinch of coriander;
• 4 cloves of garlic;
• 2 tbsp. l. soy sauce;
• 50 ml of vegetable oil;
• 2 tbsp. l. 6% vinegar;
• 1 tsp ground black pepper;
• Salt and herbs (any).

1. Combine the oil with the sauce, chopped herbs, crushed garlic, caraway seeds, vinegar, ground pepper and coriander, mix, add salt to taste.
2. Fry the sesame seeds in a dry frying pan until a beautiful golden color, add to the marinade, mix.
3. Add the mushrooms cut into slices, mix well and leave in the refrigerator for a day. This appetizer goes well with boiled or fried potatoes.

How to cook mushrooms marinated in Korean for the winter

We offer a recipe for how to cook mushrooms marinated in Korean for the winter. This snack can be stored in a basement or refrigerator for up to 10 months. But usually such yummy is eaten within 2-3 weeks - you can see for yourself as soon as you open the first jar of mushrooms.

• 1 kg of mushrooms;
• 500 ml of water;
• 1 tbsp. l. salt;
• ½ tbsp. l. Sahara;
• 3 laurel leaves;
• 7 cloves of garlic;
• 1 tsp coriander seeds;
• 5 peas of black and allspice;
• 4 carnations;
• ½ tbsp. l. Korean seasoning;
• 2 tbsp. l. vegetable oil;
• 50 ml of 9% vinegar.

Home-made champignons marinated in Korean can completely replace the snack that was previously bought in the store and decorate any feast.

1. Rinse the mushrooms, cut off the tips of the legs, pour water and put on the fire, let it boil and boil for 5-7 minutes, put in a colander to completely drain off excess liquid.
2. Prepare the marinade in a separate saucepan: combine all spices and herbs in water, except for vinegar and garlic, boil for 5 minutes.
3. Add mushrooms, boil for 15 minutes, pour in vinegar, add garlic cut into slices and boil again for 10 minutes.
4. Distribute the mushrooms in jars, pour hot marinade strained through cheesecloth (you can not filter it), roll up the lids, turn over, insulate and, after cooling, take to the basement or refrigerate.
5. Store the workpiece in a well-ventilated room at a temperature not exceeding + 10 ° C.